I tastespotted these beautiful, billowy, cookies and immediately added them to my test baking list. I mean how couldn’t I since they combine two of my absolute favorite treats: chocolate chip cookies & carrot cake. These cookies are light, fluffy, and cakey like carrot cake but soft and chewy like your favorite cookie. I made a couple minor tweaks to Baked by Rachel’s recipe like increasing the carrot quotient to a 1/2 cup (healthier right) and of course I used gluten free oats and my gluten free all purpose blend. These babies make the perfect breakfast cookie. In fact I had mine with yogurt and a banana. Whoever said you can’t have your cake and cookies for breakfast was a bonafide liar. Check out the recipe by clicking the link below:
